How to use Wild Violets!!

I have recently discovered just how useful those little wild violets, at the side of the road could be like per say, that you could turn them in to jelly, or just a plain old salad, I just thought that they were one of the many countless, nameless, weeds that you pass everyday, only a little prettier.
I have made violet jelly with this recipe and it worked out great!


VIOLET JELLY:

You will need:

2 heaping cups of fresh violet petals (see note below)
2 C boiling water
1/4 C well-strained, clear lemon juice
4 C sugar
3 oz liquid pectin (Certo)

Look for fully opened flowers, not partially opened buds, for better
color and more intense flavor.

Wash petals well, drain and place in heat-proof glass or nonreactive bowl. Pour boiling water over petals and let steep from 30 minutes to 24
hours. It usually takes about two hours for violets but you can go up to a day with the violets steeping in it. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using
immediately, refrigerate up to 24 hours.

Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill.

To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface.

Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next. Screw band on tightly and invert jar on tea towel for about five to 10 minutes. Jars should seal and lids should pop shut within 10 minutes as they cool. If they do not seal, you can place them in a hot water bath for 10 minutes or place in the refrigerator.
Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars.

Violet Tea:

A handful of fresh or dried violets and leaves may be crushed and steeped in boiled water for about 5 minutes. While this tisane is rich in both vitamin C and iron, sweetening the resulting hot tea with sugar or (especially) honey is recommended.

Sweet Violet Syrup:

2 cups boiling water
6 cups freshly-picked violet blossoms, washed thoroughly
2 cups sugar
2 tablespoons lemon juice

Place violets in a large bowl. Pour boiling water over them, then place a saucer on top to submerge the flowers. Let stand for 24 hours. Line a colander with cheesecloth and pour the violets and liquid through it, squeezing out the liquid. Discard the blossoms. Add lemon juice to the liquid and simmer in a non-reactive pan until the mixture is the consistency of syrup. Cover and refrigerate. Use within a week.

CANDIED VIOLETS:

Yield: makes dozens

• 1 egg white
• Violets
• Granulated sugar

Whip 1 egg white until it is frothy but does not stand in peaks. Gather perfect violets and their leaves; wash them gently and quickly in cold water and drip dry. When dry, dip each violet or leaf in the egg white and roll it quickly in granulated sugar to coat evenly, taking care not to get the sugar on too thick. Lay out on waxed papers to dry, well separated. In several hours or a day, the blossoms will be quite crisp and can keep for several months without losing fragrance or flavor. Store in an airtight tin, layered between waxed paper.

NOTE: These delicate edible confections can be used as decorations on cakes or simply put out for nibblers on a glass candy plate. Both scent and flavor are exotic.